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CeliacInSanDiego

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Everything posted by CeliacInSanDiego

  1. CeliacInSanDiego
    I am so surprised and excited that a bread recipe I made up for my bread machine WORKED! If you've made bread, you know it can be finicky, so I was very pleasantly surprised that it rose properly and turned out well. I thought it tasted great, considering all the food categories that were NOT in it - but of course, I haven't had any bread in over 2 years...
  2. CeliacInSanDiego
    Ok. I will definitely look for the kosher powdering sugar. A great tip! Thanks. I tried the granulated-sugar-in-the-blender method tonight to make icing. It was WAY better than the 7-minute-icing that I made before, but still a little grainy. I did a total of 2 cups of granulated sugar in the blender, but only 1/2 cup at a time, for 1-2 minutes each...
  3. CeliacInSanDiego
    I hadn't thought to look for the marshmallows now, but that is an excellent point. When you say "sugar for icing" - now I'm worried. I normally buy C&H granulated sugar. Are you saying that has gluten? Or are you saying that there is kosher for passover powdered sugar that has neither corn nor gluten? Thanks. Rachel
  4. CeliacInSanDiego
    Now I'm excited!!! Where do you find them? Rachel
  5. CeliacInSanDiego
    Wow! That is creative! I don't think I could eat it, but it sounds great. Every choc chip I've met has soy lecithin in it, and that is just the tip of the iceberg for me (don't get me started on margarine!) Basically the only oils that I can do are olive oil, and when I really want to push my luck, butter. Rachel
  6. CeliacInSanDiego
    Thanks, all! David, No kidding! I should have emailed you directly on any questions I had, since you seem to have ideas for all of them! Juliebove, I'm glad to hear more agreement on this technique. And I'll do it right before using, since it sounds like otherwise I'll have a sugar boulder! JNBunnie1, I appreciate the feedback specific...
  7. CeliacInSanDiego
    Thank you both. David, if I just want to make my "baking powder" real-time, and the recipe calls for 1 tsp baking powder, would you just use 1/4 tsp baking soda, 1/2 tsp cream of tartar, and ok to omit the starch? (Maintains same volume of soda and tartar.) Rachel
  8. CeliacInSanDiego
    When you sub the sorghum flour for rice flour in recipes, do you find that you need to change the quantity or anything else? Do you know of a good site that lists the properties of different flours (flavor, texture, rising, etc) and subbing suggestions? I saw a site in another topic, but most of the subs involved wheat flour. Rachel
  9. CeliacInSanDiego
    Thanks, I checked out your recipes, and I'll see if my library carries it. Rachel
  10. CeliacInSanDiego
    I can't do corn, but tried a Bob's Red Mill mix for chocolate cake that I could actually eat. Frosted it with a recipe I found called: 7-minute Icing Recipe * 4 egg whites * 1 1/2 cup sugar * 1/4 cup plus 1 Tbsp cold water * 1 tsp cream of tartar * 1/8 tsp salt * 1 1/2 tsp vanilla Sadly, it was gross. The icing was... grainy...
  11. CeliacInSanDiego
    I'm just starting to think of baking again after my Celiac Diagnosis. Unfortunately, I can't do corn (or rice, or soy, or many other things). My Mumford Baking Powder in the cupboard has corn starch in it and I notice a lot of recipes call for baking powder, not soda (which doesn't have corn). Anyone know of a corn-free brand of baking powder or how to...
  12. CeliacInSanDiego
    Thank you David and Missy's Mom. Those are both excellent suggestions. David, do you know more about that cookbook? I surfed on it a bit and saw that it relies heavily on almond meal. Can you comment on that and other basic ingredients? Missy's Mom, do you use Carol Fenster sorghum blend in just any old recipe that calls for wheat flour? Or do...
  13. CeliacInSanDiego
    I had given up on most gluten-free products and cookbooks until I found a couple products in the store today that I can eat, mostly based on tapioca, bean flours and such. So, perhaps I should look for a good gluten-free cookbook that doesn't rely on the usual flours, which I can't eat (no rice, corn, soy). Anyone have a favorite? Thanks!
  14. CeliacInSanDiego
    I am so frustrated by food labeling! When I buy some things, it includes that disclosure, "Contains: blah blah blah" Others have no disclosure. Others, like supplements, say "Contains no: blah blah blah". But if you don't know that they normally would say "no soy" on their label, and it doesn't mention that it has soy, e.g. it says it contains...
  15. CeliacInSanDiego
    ok, thanks for your help! Sorry so late to respond!
  16. CeliacInSanDiego
    Does anybody know what "food glaze" on an ingredient label is made from? I have MANY food sensitivities, including celiac disease, so would really like to find out. Unfortunately, I have been unable to find it by googling or by searching the FDA website. Thanks.
  17. CeliacInSanDiego
    Never thought of the balloons. Thanks. Ialso want to recycle and reuse, but agree with not wanting to use corn. An odd thought: I wonder how the use of corn-derived ethanol in car fuels effects us corn sensitive people... A good tip. Since you suggested it, I found many links on glutamine use in TPN (IV nutrition) and reducing intestinal...
  18. CeliacInSanDiego
    Maybe your Dad would like to read this forum! You are saying that using the same, already washed, glutened pan is a problem for you? I have been wondering how far the trace contamination matters. Some foods say that they are processed on the same equipment. Is that a problem for you? I am constantly feeding my 13 month old rice and corn foods ...
  19. CeliacInSanDiego
  20. CeliacInSanDiego
    I am SO grateful for this forum! So much good information! Salt! I never even thought to check my salt! So, I just checked and it seems ok, but more ingredients in it that I ever imagined (I pictured: salt, sodium iodide, the end). Was there a particular ingredient in your salt that you were concerned about? Xanthum gum? Uh-oh! I thought gums...
  21. CeliacInSanDiego
    Anybody know a good GI doctor in the San Diego who seems insightful about Celiac Disease?
  22. CeliacInSanDiego
    I don't have a function medicine doctor, but my mom, who also has celiac disease and lives in AZ sees one. She feels that he has been very insightful and able to think outside the box with her. Personally, I have been looking for one as well, but in San Diego. Jeffrey Bland, PhD is the leader in the functional medicine movement, as far as I know. ...
  23. CeliacInSanDiego
    Wow! Bad reactions! The first week that I was going gluten-free and reading and re-reading every label in my kitchen, I recall thinking, "Gluten is bad enough, I am so grateful that I'm not intolerant to corn because corn is in EVERYTHING!" Turns out that I wasn't so lucky and really worsened my symptoms by eating more corn because I was, indeed, reacting...
  24. CeliacInSanDiego
    So, if I am understanding you correctly, after following this strict elimination diet for 6 months, some of your sensitivities improved, but the "leakiness" of your gut did not cease totally, since you were still reacting to some of the previous foods. Correct? This has been what I've seen happen with my Mom, who has had celiac disease for >34 years...
  25. CeliacInSanDiego
    Yes, that isn't happy news, but thanks for the input. Do you think that the continued progression of your issues means that there is something else out there still sensitizing you? Or does that seem to be how most people go? What is the general understanding of why we are sensitized to so many things? My understanding is: the celiac disease causes...
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